CN112890120A - Making process of sesame paste eggs - Google Patents
Making process of sesame paste eggs Download PDFInfo
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- CN112890120A CN112890120A CN202110286035.6A CN202110286035A CN112890120A CN 112890120 A CN112890120 A CN 112890120A CN 202110286035 A CN202110286035 A CN 202110286035A CN 112890120 A CN112890120 A CN 112890120A
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- parts
- eggs
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- sesame paste
- egg
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 119
- 241000207961 Sesamum Species 0.000 title claims abstract description 38
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 25
- 230000008569 process Effects 0.000 title claims abstract description 15
- 244000144977 poultry Species 0.000 claims abstract description 49
- 240000002791 Brassica napus Species 0.000 claims abstract description 25
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims abstract description 25
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 20
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 20
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 20
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 20
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 20
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 20
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 20
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 20
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 20
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 20
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 20
- 239000008159 sesame oil Substances 0.000 claims abstract description 20
- 235000013599 spices Nutrition 0.000 claims abstract description 20
- 239000003755 preservative agent Substances 0.000 claims abstract description 18
- 230000002335 preservative effect Effects 0.000 claims abstract description 18
- 238000005554 pickling Methods 0.000 claims abstract description 15
- 239000002689 soil Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 241000196324 Embryophyta Species 0.000 claims abstract description 8
- 239000002002 slurry Substances 0.000 claims description 30
- 241001092040 Crataegus Species 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 241000272525 Anas platyrhynchos Species 0.000 claims description 13
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 244000025254 Cannabis sativa Species 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims 3
- 239000000686 essence Substances 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 description 5
- 230000009471 action Effects 0.000 description 3
- 210000002969 egg yolk Anatomy 0.000 description 3
- 235000013345 egg yolk Nutrition 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910001710 laterite Inorganic materials 0.000 description 1
- 239000011504 laterite Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/19—Coating with non-edible coatings
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a making process of sesame paste eggs, which comprises poultry eggs, red soil, sesame paste, salt, sesame oil, hawthorn, plant ash, rapeseed and spices. The invention belongs to the technical field of a sesame paste egg pickling process, and particularly relates to a manufacturing process of sesame paste eggs which are pure natural, free of any essence, pigment and preservative, standard in processing procedure, simple and convenient to operate and easy to learn.
Description
Technical Field
The invention belongs to the technical field of a sesame paste egg pickling process, and particularly relates to a making process of sesame paste eggs.
Background
The spiced chicken (duck) eggs are prepared by pickling fresh chicken (duck) eggs, are rich in nutrition, are rich in protein, fat, various amino acids, calcium, phosphorus, iron and other trace elements and vitamins required by human bodies, and are rich in the vitamins and the like, but the conventional method for pickling the chicken (duck) eggs has the defects of excessive salty taste due to a large amount of flowing oil in egg yolks, less oil in the egg yolks with moderate taste, difficulty in achieving balance between the egg yolk and the duck, and the problem of unsightly appearance due to color change of eggshells after the conventional spiced chicken (duck) eggs are successfully prepared.
The invention provides a making process of sesame paste eggs, which realizes pure nature in the processing process, does not add any essence, pigment or preservative, and is safe and relieved for eating.
Disclosure of Invention
Aiming at the situation and overcoming the defects of the prior art, the invention provides the technology for making the sesame paste eggs, the double-layer paste is wrapped, the sesame paste wrapping the eggs is wet, the eggs are always in a wet state, the salt is easy to melt, the white spirit is soaked for disinfection, the flavor is preserved, and the white spirit is convenient to pickle and flavor.
The technical scheme adopted by the invention is as follows: the sesame paste egg comprises the following raw materials in parts by weight: 1500 parts of eggs, 800 parts of red soil, 500 parts of sesame paste, 200 parts of salt, 10-20 parts of sesame oil, 50-100 parts of hawthorn, 200 parts of grass ash, 300 parts of rapeseed and 30-50 parts of five spices.
The preferred weight ratio of the sesame paste egg of the invention is as follows: 800 portions of eggs; 750 parts of red soil 650-charge, 900 parts of sesame paste 600-charge, 180 parts of salt 120-charge, 12-18 parts of sesame oil, 60-90 parts of hawthorn, 190 parts of plant ash 120-charge, 270 parts of rapeseed 180-charge and 35-45 parts of five spices.
The optimal weight ratio of the sesame paste egg of the invention is as follows: 700 parts of red soil, 800 parts of sesame paste, 150 parts of salt, 16 parts of sesame oil, 80 parts of hawthorn, 180 parts of plant ash, 240 parts of rapeseed and 40 parts of five spices.
Further, the poultry egg is one of an egg or a duck egg.
The invention relates to a making process of sesame paste eggs, which comprises the following steps:
the method comprises the following steps: boiling fructus crataegi in water, cooling, and filtering to obtain decoction;
step two: selecting eggs without cracks on the surface, cleaning the surface of the eggs, wherein the eggs are one of eggs or duck eggs, and soaking the eggs in high-alcohol-content white spirit for 3-5 minutes, so that the surfaces of the eggs can be disinfected and the pickling speed can be increased;
step three: placing the rapeseed into an oil press, filtering after oil pressing, and taking rapeseed dregs for later use;
step four: mixing sesame paste, sesame oil and hawthorn water according to the weight ratio of 100: 10: 25 mixing and stirring uniformly to prepare a first slurry for later use;
step five: putting the spices into a wall breaking machine, and crushing for later use;
step six: taking red soil, grass ash, rapeseed dregs, spices and hawthorn water according to the weight ratio of 100: 25: 30: 15: 30, fully and uniformly stirring to prepare slurry II for later use;
step seven: taking out the poultry eggs soaked in the step two, wrapping the outer surfaces of the poultry eggs with the first slurry, and wrapping the outermost layers of the poultry eggs with the second slurry;
step eight: rolling a layer of sesame oil on the outer layer of the poultry egg coated with the slurry II, and coating the poultry egg with a preservative film;
step nine: placing the poultry eggs wrapped by the preservative film into a pickling tank, sealing for 20-30 days at room temperature of 15-25 ℃, and avoiding direct irradiation of sunlight;
step ten: removing the preservative film, washing the slurry on the outer layer of the poultry egg, and putting the poultry egg into a steamer to steam for 15 minutes.
The invention has the following beneficial effects: the sesame paste egg making process has the advantages of pure nature, no addition of any essence, pigment and preservative, standard processing procedures, simplicity and convenience in operation and easy learning in the processing process, double-layer pulp wrapping is adopted, sesame paste wrapping poultry eggs is wet, the poultry eggs are always in a wet state, salt is easy to melt, white spirit soaking is convenient for disinfection, tasty effect is achieved, pickling is convenient, sesame paste chicken (duck) eggs do not need to be dipped with any seasoning, the salt is moderate, digestion is easy, a food which is suitable for people of all ages and rich in nutrition is provided, and the sesame paste egg making process has high market application value.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Example 1: weighing the following raw materials in parts by weight: 600 parts of poultry eggs; 750 parts of laterite, 900 parts of sesame paste, 190 parts of salt, 15 parts of sesame oil, 90 parts of hawthorn, 150 parts of plant ash, 240 parts of rapeseed and 40 parts of five spices;
the method comprises the following steps: boiling fructus crataegi in water, cooling, and filtering to obtain decoction;
step two: selecting eggs without cracks on the surface, cleaning the surface of the eggs, wherein the eggs are one of eggs or duck eggs, and soaking the eggs in high-alcohol-content white spirit for 3-5 minutes, so that the surfaces of the eggs can be disinfected and the pickling speed can be increased;
step three: placing the rapeseed into an oil press, filtering after oil pressing, and taking rapeseed dregs for later use;
step four: mixing sesame paste, sesame oil and hawthorn water according to the weight ratio of 100: 10: 25 mixing and stirring uniformly to prepare a first slurry for later use;
step five: putting the spices into a wall breaking machine, and crushing for later use;
step six: taking red soil, grass ash, rapeseed dregs, spices and hawthorn water according to the weight ratio of 100: 25: 30: 15: 30, fully and uniformly stirring to prepare slurry II for later use;
step seven: taking out the poultry eggs soaked in the step two, wrapping the outer surfaces of the poultry eggs with the first slurry, and wrapping the outermost layers of the poultry eggs with the second slurry;
step eight: rolling a layer of sesame oil on the outer layer of the poultry egg coated with the slurry II, and coating the poultry egg with a preservative film;
step nine: placing the poultry eggs wrapped by the preservative film into a pickling tank, sealing for 20-30 days at room temperature of 15-25 ℃, and avoiding direct irradiation of sunlight;
step ten: removing the preservative film, washing the slurry on the outer layer of the poultry egg, and putting the poultry egg into a steamer to steam for 15 minutes.
Example 2: weighing the following raw materials in parts by weight: 1200 parts of poultry eggs; 790 parts of red soil, 950 parts of sesame paste, 180 parts of salt, 15 parts of sesame oil, 90 parts of hawthorn, 150 parts of plant ash, 180 parts of rapeseed and 35 parts of five spices;
the method comprises the following steps: boiling fructus crataegi in water, cooling, and filtering to obtain decoction;
step two: selecting eggs without cracks on the surface, cleaning the surface of the eggs, wherein the eggs are one of eggs or duck eggs, and soaking the eggs in high-alcohol-content white spirit for 3-5 minutes, so that the surfaces of the eggs can be disinfected and the pickling speed can be increased;
step three: placing the rapeseed into an oil press, filtering after oil pressing, and taking rapeseed dregs for later use;
step four: mixing sesame paste, sesame oil and hawthorn water according to the weight ratio of 100: 10: 25 mixing and stirring uniformly to prepare a first slurry for later use;
step five: putting the spices into a wall breaking machine, and crushing for later use;
step six: taking red soil, grass ash, rapeseed dregs, spices and hawthorn water according to the weight ratio of 100: 25: 30: 15: 30, fully and uniformly stirring to prepare slurry II for later use;
step seven: taking out the poultry eggs soaked in the step two, wrapping the outer surfaces of the poultry eggs with the first slurry, and wrapping the outermost layers of the poultry eggs with the second slurry;
step eight: rolling a layer of sesame oil on the outer layer of the poultry egg coated with the slurry II, and coating the poultry egg with a preservative film;
step nine: placing the poultry eggs wrapped by the preservative film into a pickling tank, sealing for 20-30 days at room temperature of 15-25 ℃, and avoiding direct irradiation of sunlight;
step ten: removing the preservative film, washing the slurry on the outer layer of the poultry egg, and putting the poultry egg into a steamer to steam for 15 minutes.
Example 3: weighing the following raw materials in parts by weight: 900 parts of poultry eggs; 700 parts of red soil, 800 parts of sesame paste, 150 parts of salt, 16 parts of sesame oil, 80 parts of hawthorn, 180 parts of plant ash, 280 parts of rapeseed and 45 parts of five spices;
the method comprises the following steps: boiling fructus crataegi in water, cooling, and filtering to obtain decoction;
step two: selecting eggs without cracks on the surface, cleaning the surface of the eggs, wherein the eggs are one of eggs or duck eggs, and soaking the eggs in high-alcohol-content white spirit for 3-5 minutes, so that the surfaces of the eggs can be disinfected and the pickling speed can be increased;
step three: placing the rapeseed into an oil press, filtering after oil pressing, and taking rapeseed dregs for later use;
step four: mixing sesame paste, sesame oil and hawthorn water according to the weight ratio of 100: 10: 25 mixing and stirring uniformly to prepare a first slurry for later use;
step five: putting the spices into a wall breaking machine, and crushing for later use;
step six: taking red soil, grass ash, rapeseed dregs, spices and hawthorn water according to the weight ratio of 100: 25: 30: 15: 30, fully and uniformly stirring to prepare slurry II for later use;
step seven: taking out the poultry eggs soaked in the step two, wrapping the outer surfaces of the poultry eggs with the first slurry, and wrapping the outermost layers of the poultry eggs with the second slurry;
step eight: rolling a layer of sesame oil on the outer layer of the poultry egg coated with the slurry II, and coating the poultry egg with a preservative film;
step nine: placing the poultry eggs wrapped by the preservative film into a pickling tank, sealing for 20-30 days at room temperature of 15-25 ℃, and avoiding direct irradiation of sunlight;
step ten: removing the preservative film, washing the slurry on the outer layer of the poultry egg, and putting the poultry egg into a steamer to steam for 15 minutes.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents. In conclusion, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (5)
1. A sesame paste egg is characterized in that: the material comprises the following raw materials in parts by weight: 1500 parts of eggs, 800 parts of red soil, 500 parts of sesame paste, 200 parts of salt, 10-20 parts of sesame oil, 50-100 parts of hawthorn, 200 parts of grass ash, 300 parts of rapeseed and 30-50 parts of five spices.
2. The sesame paste egg as claimed in claim 1, wherein: the material comprises the following raw materials in parts by weight: 800 portions of eggs; 750 parts of red soil 650-charge, 900 parts of sesame paste 600-charge, 180 parts of salt 120-charge, 12-18 parts of sesame oil, 60-90 parts of hawthorn, 190 parts of plant ash 120-charge, 270 parts of rapeseed 180-charge and 35-45 parts of five spices.
3. The sesame paste egg as claimed in claim 1, wherein: the material comprises the following raw materials in parts by weight: 900 parts of poultry eggs; 700 parts of red soil, 800 parts of sesame paste, 150 parts of salt, 16 parts of sesame oil, 80 parts of hawthorn, 180 parts of plant ash, 240 parts of rapeseed and 40 parts of five spices.
4. The sesame paste egg as claimed in claim 1, wherein: the poultry egg is one of eggs or duck eggs.
5. A making process of sesame paste eggs is characterized in that: the method comprises the following steps:
the method comprises the following steps: boiling fructus crataegi in water, cooling, and filtering to obtain decoction;
step two: selecting eggs without cracks on the surface, cleaning the surface of the eggs, wherein the eggs are one of eggs or duck eggs, and soaking the eggs in high-alcohol-content white spirit for 3-5 minutes, so that the surfaces of the eggs can be disinfected and the pickling speed can be increased;
step three: placing the rapeseed into an oil press, filtering after oil pressing, and taking rapeseed dregs for later use;
step four: mixing sesame paste, sesame oil and hawthorn water according to the weight ratio of 100: 10: 25 mixing and stirring uniformly to prepare a first slurry for later use;
step five: putting the spices into a wall breaking machine, and crushing for later use;
step six: taking red soil, grass ash, rapeseed dregs, spices and hawthorn water according to the weight ratio of 100: 25: 30: 15: 30, fully and uniformly stirring to prepare slurry II for later use;
step seven: taking out the poultry eggs soaked in the step two, wrapping the outer surfaces of the poultry eggs with the first slurry, and wrapping the outermost layers of the poultry eggs with the second slurry;
step eight: rolling a layer of sesame oil on the outer layer of the poultry egg coated with the slurry II, and coating the poultry egg with a preservative film;
step nine: placing the poultry eggs wrapped by the preservative film into a pickling tank, sealing for 20-30 days at room temperature of 15-25 ℃, and avoiding direct irradiation of sunlight;
step ten: removing the preservative film, washing the slurry on the outer layer of the poultry egg, and putting the poultry egg into a steamer to steam for 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110286035.6A CN112890120A (en) | 2021-03-17 | 2021-03-17 | Making process of sesame paste eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110286035.6A CN112890120A (en) | 2021-03-17 | 2021-03-17 | Making process of sesame paste eggs |
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| Publication Number | Publication Date |
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| CN112890120A true CN112890120A (en) | 2021-06-04 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN202110286035.6A Pending CN112890120A (en) | 2021-03-17 | 2021-03-17 | Making process of sesame paste eggs |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115226860A (en) * | 2022-08-02 | 2022-10-25 | 杨海洪 | Pickling method for producing sesame paste eggs |
| CN115251320A (en) * | 2022-06-22 | 2022-11-01 | 天津蓟州齐泰食品有限公司 | Pickled pepper flavor sesame paste egg using alkaline protease and preparation method thereof |
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| CN103190648A (en) * | 2013-04-07 | 2013-07-10 | 泰安马拉磨油脂调料有限公司 | Salting method for sesame paste flavored salted duck eggs |
| CN103494243A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for salting sesame sauce-flavor salted duck egg |
| CN108991416A (en) * | 2018-07-04 | 2018-12-14 | 蚌埠市老顽童食品厂 | A kind of poultry egg pickled using straw ash |
| CN111280406A (en) * | 2020-03-26 | 2020-06-16 | 红河元阳梯田云科技股份有限公司 | Process for pickling plateau special salted duck eggs |
| CN111480806A (en) * | 2020-05-07 | 2020-08-04 | 安徽省民乐食品产业发展有限公司 | Method for making sesame paste chicken (duck) eggs |
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2021
- 2021-03-17 CN CN202110286035.6A patent/CN112890120A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103190648A (en) * | 2013-04-07 | 2013-07-10 | 泰安马拉磨油脂调料有限公司 | Salting method for sesame paste flavored salted duck eggs |
| CN103494243A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for salting sesame sauce-flavor salted duck egg |
| CN108991416A (en) * | 2018-07-04 | 2018-12-14 | 蚌埠市老顽童食品厂 | A kind of poultry egg pickled using straw ash |
| CN111280406A (en) * | 2020-03-26 | 2020-06-16 | 红河元阳梯田云科技股份有限公司 | Process for pickling plateau special salted duck eggs |
| CN111480806A (en) * | 2020-05-07 | 2020-08-04 | 安徽省民乐食品产业发展有限公司 | Method for making sesame paste chicken (duck) eggs |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251320A (en) * | 2022-06-22 | 2022-11-01 | 天津蓟州齐泰食品有限公司 | Pickled pepper flavor sesame paste egg using alkaline protease and preparation method thereof |
| CN115226860A (en) * | 2022-08-02 | 2022-10-25 | 杨海洪 | Pickling method for producing sesame paste eggs |
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Application publication date: 20210604 |